Garlicky, gingery, gluten-free, packed with flavor, fibre & protein. Make this nutritious dish for dinner and enjoy leftovers for lunch. It’s delicious hot or cold and keeps well for several days.
Having healthy snacks on hand prevents relying on fast foods or not eating for long stretc
1 head kale, chopped
1 head broccoli, chopped
chicken (cooked any way), about 1 cup, chopped - or - any protein of your choice; tofu is great in this dish too!
half an onion
2-5 (or more!) cloves of garlic, chopped
1 two-inch bulb of ginger (or more!), grated
2-4 TBSP olive oil
1 TBSP ground turmeric
1 tsp crushed chili flakes (optional)
sea salt/soy sauce (to taste)
ground black pepper
brown rice noodles (make this dish with less or more noodles - whatever your preference).
a spritz of lime, if you have it
+ any other veg hanging around your fridge - I used half a sweet potato and a handful of mushrooms.
Prepare your protein however your like; I used leftover roast chicken. Set aside.
Turn the oven on to 400.
Spread out the kale and broccoli on a sheet pan and drizzle with olive oil, sea salt & ground pepper.
Set to bake for about 15 minutes.
Boil a med pot of water and prepare your brown rice noodles; rinse & set aside.
Meanwhile, in a med pan, sauté the olive oil, garlic, onion & turmeric for a few mins. Add some sea salt and any other veg (I added mushrooms & sweet potato).
Remove your greens from the oven.
Turn off the heat and combine everything in the pan with the drained & rinsed brown rice noodles, the baked greens, and the protein. Gently toss like a salad. Add a few TBSP of water to deglaze if it seems too toasty or dry.
Optional: fresh herbs like basil & cilantro / chopped nuts / a squeeze of lime / a dash of soy sauce!